Eggs are super expensive. Here are 2 Easter recipe options that skip them

I’m fairly certain that the Easter Bunny is not immune to market forces that have caused the price of eggs to skyrocket. With a dozen hovering around $5, I suspect the Easter bunny’s eggs this year will be mostly of the plastic variety.

But don’t let the scarcity of eggs dampen your Easter Sunday celebration. Eggs may typically be a big part of the party, but they are not all of it.

The feast can still be just as delicious as it was when we took eggs for granted. Here are a couple of suggestions for menu items that may not take the place of eggs, but they will make missing them a little more palatable.

This is a recipe that spares the eggs but doubles up on the flavor. It stole it from food.com.

Creamy No-Egg Potato Salad

8-12 servings

• 2 pounds potatoes
• 2 stalks celery, chopped
• 1 green pepper, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup pickle, chopped
• 1¼ cups mayonnaise

Boil potatoes in water for 25 minutes, drain and set aside to cool.

Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.

When potatoes are cool enough to handle, peel and cube them.

Add to vegetable mayonnaise mixture and toss.

Cover and chill at least 6 hours or overnight.

Here is a recipe from allrecipes.com that does not use eggs or milk.

Easy Peasy Easter Cake

8 servings

• 1½ cups cake flour
• 1 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• 5 tablespoons vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Grease and flour an 9×9-inch cake pan.

Whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the middle of the dry ingredients

Whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.

Stir until batter is smooth. Pour into prepared cake pan.

Bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.

Cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.

Finally, there are a few things that simply can’t be made without eggs. Like deviled eggs, for instance.

I plan to cash in what’s left of my retirement account and purchase a few eggs for deviled eggs. I’m sorry, it just won’t be Easter without them.

Here’s a recipe I’ve had for a long time, one that I offered up a long time ago but it’s worth repeating here. It’s easy and will make you feel like a millionaire when you eat it.

Deviled Eggs

12 servings

• 6 hard-boiled eggs
• ¼ cup mayonnaise
• 2 tablespoons sweet relish, drained
• 2 teaspoons prepared mustard
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon Worcestershire sauce
• Dash or two of Tabasco sauce
• Paprika (garnish)

Cut eggs in half lengthwise. Remove yolks and set whites aside.

With a fork, mash yolks until blended. Add remaining ingredients and stir to combine.

Stuff reserved egg whites with yolk mixture and sprinkle with paprika. Refrigerate until ready to serve.